Lebanese Style Stuffed Eggplant

One advantage to being married to a Lebanese man is that the food of his people is fantastic. I've never been able to perfectly replicate a single dish my motherinlaw makes until now: mahshi batinjaan, which my husband despises due to a lifelong aversion to eggplant. But ask yourself: How could he possibly resist this dish's charm? Once you slice through the silky flesh to reveal a fragrantly seasoned lamb and rice stuffing, this deceptively simple onedish dinner is absolutely luscious and satisfying. (Editors' note: This recipe is solely the creation of Melissa Roberts and has not been formally tested by the test kitchen.)

Stuff eggplant with meat mixture, being careful not to pack tightly (rice will expand during cooking). Transfer stuffed eggplants to skillet with tomato sauce and simmer, covered, carefully turning once, until rice is cooked through, 50 minutes to 1 hour (cut 1 in half to test).

If sauce is watery, transfer eggplant to a plate and boil sauce, stirring occasionally, until thickened slightly, 3 to 5 minutes, then adjust seasoning if necessary. Return stuffed eggplant to sauce. Squeeze lemon over dish and sprinkle with parsley before serving.

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i really like the way in which this recipe looks i eaten it before with my children most of us enjoyed this we may have a family group gathering again and cook this recipe again soon this really is one tasty recipe you need to check it out i guarantee you whatever you should this its very tasty